JPH0341138B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) This invention relates to a method for producing red rice. In particular, the present invention relates to a method for producing red rice, which is characterized by a method for preparing adzuki bean broth used to color sticky rice before steaming. (Prior Art) Among the conventional methods for producing red rice, especially the method for preparing adzuki bean soup, it has generally been carried out as follows.
That is, washed adzuki beans are heated with water, boiled for about 2 minutes after boiling, and the boiling liquid that comes out is discarded to remove the bitterness. Next, the red beans were heated again with an appropriate amount of water, boiled for 10 to 20 minutes after boiling, and the broth was extracted from this. Even with the broth prepared in this way, raw rice that has been washed separately can be used, for example, by soaking sticky rice for about 2 hours to color it.
The colored sticky rice was then mixed with red beans and steamed for 10 to 20 minutes in a conventional manner to produce sekihan. However, the coloring of conventional red rice produced in this way lacked density and sharpness, and the coloring often varied. For this reason, in the past, the raw material rice had to be soaked in red bean broth for a long period of time to color it. Furthermore, differences in the adzuki bean lot cause variations in the color of the adzuki bean soup, and this was often noticeable due to the pale color of conventional products. (Problems to be Solved by the Invention) The present invention aims to obtain red rice having a sufficiently clear and rich color. That is, the present invention aims to obtain rich and vividly colored red rice by applying a new process to red bean broth and making sekihan using this broth. (Means for Solving the Problems) The first invention of the present application collects a broth from red beans after removing the scum by a conventional method, and adds 40 to 70 g of this broth to
℃ and air is pumped into the broth at a rate of 0.2 to 0.4 per minute for 20 to 120 minutes.
This method of producing red rice is characterized by immersing and coloring the washed raw rice in the resulting red bean broth, and then mixing the red beans and subjecting the mixture to steaming or steaming. The second invention also provides a step of immersing and coloring the raw rice washed with red bean juice as claimed in claim 1, and adding the raw rice mixture obtained by mixing the colored raw rice with red beans.
10% monoglyceride aqueous dispersion with a concentration of 0.2-1.0%
The process of spraying ~30%, then the raw rice mixture by 10~
The process of steaming for 15 minutes and sprinkling water on the rice during the steaming process to obtain half-cooked red rice.
A process of immersing it in saline solution with a concentration of ~1.5% for 1 to 10 seconds, a process of draining the water and placing the half-cooked red rice in a synthetic resin container to seal the residual air, and then a process of sterilizing it under high temperature pressure and cooling it under pressure. This is a method for producing sekihan consisting of. These inventions will be further explained below. Remove the scum from the azuki beans using a conventional method. As mentioned above, this can be done, for example, by steaming washed red beans with water for 2 minutes and discarding the resulting broth. Next, the broth is taken from the red beans, which have had their scum removed, and this is done in the same way as in the conventional method. That is, for example, the red beans from which the scum has been removed are heated again for about 10 to 20 minutes with an appropriate amount of water, and the broth is collected to make the red bean broth. In the conventional production of sekihan, the raw sticky rice was immediately immersed and colored in this broth, but in this invention, the azuki bean broth is subjected to aeration treatment in advance before coloring in the sticky rice broth. This is what we do. The aeration treatment here is carried out for 20 to 120 minutes while maintaining the red bean broth at a temperature of 40 to 70°C and at a rate of 0.2 to 0.4 air per minute of the broth.
Various conditions for this aeration are explained below. The water temperature for the broth is 40-70.
℃. If it is less than 40°C, the broth will be pale and cannot be colored well, and if it exceeds 70°C, the broth will be too thick. The amount of air to be supplied varies depending on the amount of broth, and is 0.2 per broth.
The rate is ~0.4/min. If it is less than 0.2/min, there will be no effect, and if it exceeds 0.4/min, there will be no further effect, leading to an increase in cost. Aeration time is 20-120 minutes. If it takes less than 20 minutes, there will be no effect, and if it takes more than 120 minutes, the color will become too rich. The aerated broth is left to cool to room temperature, and then raw rice, such as glutinous rice, is immersed in it in a conventional manner to color it, and a predetermined amount of azuki beans are mixed in and steamed to produce sekihan. . The sekihan thus obtained is uniformly colored and has a clear and rich color. The second invention uses the adzuki bean soup obtained in the above explanation regarding claim 1, and uses it in Japanese Patent Application No. 51-49886 (Japanese Patent Publication No. 54-44730) previously proposed by the present applicant.
This is an attempt to produce sekihan by combining the following: That is, raw rice is immersed in aerated red bean juice to color it. Next, adzuki beans are mixed with this, and 10 to 30% of a monoglyceride aqueous dispersion with a concentration of 0.2 to 1.0% is sprinkled thereon. By spraying this aqueous monoglyceride dispersion, the inner surface of the plastic bag and red rice can be easily peeled off when the product is opened as described below. In addition, the excessive stickiness of red rice can be removed to some extent. Examples of monoglycerides include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol esters, and sorbitan esters, all of which have surfactant-like effects. The concentration and amount of the monoglyceride aqueous dispersion (relative to the weight of the mixture of rice and red beans) are preferably within the above range in order to avoid stickiness of red rice. After that, it is placed in a steamer basket and steamed in the usual manner, but in that case water is sprinkled along the way. However, the steaming here should be limited to 10 to 15 minutes and kept at only half-cooked. Next, this half-cooked red rice is immersed in a salt solution with a concentration of 0.1 to 1.5% for 1 to 10 seconds. This washes away the starch adhering to the surface of the sekihan and gives it a slightly firmer texture. After that, it is drained, sealed with residual air in a synthetic resin container, sterilized under high temperature pressure, and cooled under pressure. This allows the final product to be obtained. According to the invention of claim 2, it is possible to obtain red rice which is richly colored and vivid, and which has excellent storage stability. When you want to eat this, all you have to do is reheat the bag in hot water and open it. This product is not sticky, can be taken out smoothly after opening, swells well, and has an excellent texture. An experimental example is shown below. Experimental Example Preparation of Red Bean Soup 120g of red beans were washed and heated with 1 part of water, brought to a boil, and then steamed for 2 minutes. The red beans were removed from this, and the remaining broth was discarded to remove the scum. Heat this red bean again with water 3 and bring it to a boil.
Boil for 10 minutes to ripen the red beans. Next, the broth and red beans were separated, and the resulting broth was used as a conventional broth C. Next, the conventional broth C is subjected to aeration treatment by the method disclosed in the present specification, and the obtained broth is referred to as broth S. The aeration treatment here was carried out using the heating aeration device shown in the figure. That is, put 2 of the conventional broth C into a 2-tall beaker B, place it on a 600W heater H, maintain the liquid temperature at 60℃, and perform an aeration process in which air is pumped in at a rate of 0.4/min per 1 broth. I went for a minute. In addition, P in the figure is a ventilation diaphragm pump, R is a pressure regulator, F is a flow meter, G is an air jet nozzle, C is a controller,
S is a temperature sensor. Manufacturing Sekihan After washing the sticky rice thoroughly, divide it into two parts of 400g each.
These were immersed in broths C and S for 2 hours at a water temperature of 33 to 22°C to color the sticky rice (hereinafter referred to as soaked colored rice). Thereafter, each was drained and placed in a steamer basket, and both were steamed at 95 to 98°C for 15 minutes. Seven minutes after the start of steaming, room temperature water was sprinkled once during the steaming process to obtain 730 g of each of the conventional method and the present invention red rice. In addition,
Since this product was used for testing, adzuki beans were not mixed in, so it was colored sticky rice rather than sekihan. However, this is referred to as steamed sekihan below. Regarding the immersed colored rice (2 types) and the steamed red rice (2 types) obtained above, the sensory (visual) evaluation clearly shows that using broth S has a clearer and richer color. was. The results measured using a color difference meter are shown in the table below. Table 1 shows the measurement results for soaked colored rice, and Table 2 shows the measurement results for red rice after steaming.

【table】

[Table] The color difference meter used was a model Z-Σ80 manufactured by Nippon Denshoku Industries Co., Ltd. The cell measurement cell is made of glass and has a diameter of 300mm.
A transparent synthetic resin film was used for packaging measurements. As can be seen from the above results, both the soaked colored rice and the steamed red rice had a clearer, richer red color tone than those using broth C when using broth S. The degree of color difference is shown in the table below.

[Table] The present invention will be further explained with reference to Examples below. Example 1 After washing 120 g of adzuki beans with water, they were heated with water 1 and boiled, then heating was continued for an additional 2 minutes. I took out the boiled red beans and poured out the broth to remove the scum. Add 3 parts of water to this red bean, heat it again and bring it to a boil.
I boiled it for a minute. Next, the red beans and the broth were separated and the broth was collected. While heating this broth to 60°C, air was pumped into it at a rate of 0.2/min for 60 minutes to perform aeration. The broth obtained here 2
Then, 1 kg of sticky rice that had been washed separately was soaked for 2 hours to color the sticky rice. Thereafter, 160g of the above boiled and ripened red beans were mixed with the drained beans, and the mixture was steamed in a steamer for 15 minutes. Furthermore, 7.5 minutes after steaming, add 800g of room temperature water.
Spread. In this way, red rice according to the present invention was obtained. This red rice was uniformly colored and had a clear and rich color. Example 2 1 kg of sticky rice was washed and immersed in 2 kg of red bean soup prepared in the same manner as in Example 1 at 30 to 20°C for 2 hours to color the rice. 14% of boiled red beans were mixed in this, and after draining, a 0.7% concentration glycerin fatty acid ester aqueous dispersion was sprinkled on the mixture at a rate of 23% based on the total weight of rice and red beans, and the mixture was thoroughly stirred. This mixture was placed in a steamer basket and steamed for 12 minutes at 90°C. In addition, 400g of room temperature tap water was sprayed 6 minutes after the start of steaming. The half-cooked red rice obtained was immersed in 0.4% salt water for 2 seconds.
It was then dried for 2 minutes. This sekihan is 160mm long and wide.
200g in a 150mm nylon-polypropylene laminated bag
I filled it up and sealed the residual air. Temperature this thing
Pressure sterilization was performed in a retort at 117°C for 25 minutes, and finally pressure cooling was performed. When the obtained product was heated again in hot water two weeks later and opened, it was found to have a uniform, clear, and rich color, a swollen texture without stickiness, and an excellent texture. It was hot. (Effects of the Invention) As explained above, according to the present invention, the red beans can be uniformly colored and have a clear and rich color, so the commercial value of the red beans can be further improved by the present invention. become.

[Brief explanation of the drawing]

FIG. 1 shows an example of a heating ventilation device used in experiments to explain the present invention. P...Diaphragm pump for ventilation, R...Pressure regulator, F...Flow meter, B...2 tall beaker, C...Controller, H...600W heater, S...Temperature sensor, T... ...Thermometer, G...Air jet nozzle.

[Claims]

1. A rice ball bag containing seaweed, with seaweed (3) placed inside a bag (1) with many small holes (2).